Go Back Email Link
+ servings
best deviled eggs on a platter

Best Deviled Eggs

"BEST Deviled Eggs ever" is the phrase I commonly hear when I bring these little guys to a holiday gathering or summer picnic! They have TWO secret ingredients that really make your taste buds dance!
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine American
Servings 12
Calories 66 kcal

Equipment

  • 1 large pot
  • 1 sharp knife
  • 1 platter or large plate
  • 1 tall drinking glass
  • 1 quart size baggie
  • 1 scissors

Ingredients
  

  • 7 eggs large
  • 3 T mayonnaise
  • 3 t Durkee's Famous Sauce usually near mayo in grocery store
  • 1/4 t celery seed
  • paprika

Instructions
 

  • Hard boil and peel eggs (suggested method in post). I recommend hard boiling 7 eggs even though you only need 6 to serve. This way, if you mangle one of the eggs while peeling off the shell, you will have an extra, and don't have to serve the ugly one on your platter.
  • Take a Ziplock baggie and place it over a large drinking glass. Use a sharp knife to slice the eggs in half lengthwise. Take the tip of knife and gently pry the egg yolk out of the eggs and drop into the baggie. Place the sliced egg whites on a plate and set aside.
  • Once all of the yolks are in the baggie, remove it from glass and seal it. Use you fingers to mash yolks into fine crumbles.
  • Place baggie back on glass and add 3T mayo, 2-3 t Durkee's (to taste), and 1/4 t celery seed. Remove from glass, seal and use your fingers to mix by massaging outside of bag. Open bag and use a small spatula or spoon to scrape down sides of baggie and give everything an extra stir to combine. Note: you can mix everything in a small bowl instead of the baggie if you'd like, but I am always trying to dirty as few dishes as possible, so I find this method to be quicker and less m
  • The baggie will now become your piping bag. Use fingertips to move all of the yolk mixture into one of the corners. Take a pair of scissors and snip off the corner of the baggie. Tip: The smaller the hole, the finer the piping will be. Make sure you are snipping it open large enough for the egg yolk crumbles to pipe out, but not so large that you do not have control of how fast it comes out.
  • Pipe the yolk and mayonnaise mixture equally into the eggs. Finish by sprinkling paprika over top of the eggs.

Notes

This recipe makes 12 egg halves.
Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1egg halfCalories: 66kcalCarbohydrates: 1gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 97mgSodium: 65mgPotassium: 37mgFiber: 0.01gSugar: 0.4gVitamin A: 141IUVitamin C: 0.01mgCalcium: 15mgIron: 0.5mg
Keyword appetizer, Deviled Eggs, hard boiled eggs, Party Appetizers, side dish
Tried this recipe?Let us know how it was!